Chana Sundal

Every region has their own fasting recipes. In bengal on fasting days most popularly we have this suji makha (a semolina melange) and sabu makha (sago pearls melange). And if their is only a ban on eating rice, fasting days can be gorgeously feastful with just luchi torkari (puri and curry). I remember clearly that on those days we kids simply denied to eat rice and wanted to eat luchi with ma and aunts. Sundal is such a south Indian recipe. You can make sundal with various other beans or lentils and even with peas and nuts. They are viciously light and tasty.

I make sundal because its low in carb, oil and spice. Just everything compact in just one recipe. Also I am trying dishes from other cuisines, because there is so much to learn and some dishes are tasty, while some nutritious...and when you have all those ingredients present right in front of your hands, why not give them a try??? Besides I am in love with Kerala cuisine, and just cant get enough of their curry leaves. The aroma...oh my god!! I am in love with it.

Black chickpeas are always fascinating. They have this beautiful nutty taste which makes them an excellent snack to munch on. But there is nothing much that I know I can do with it. I mean it is a versatile ingredient which gives a delightful crunch to all the torkari (curry), but on its own its a little lame.
The best that I can do with it is making a spicy chola chotpoti. It can also be used in a pumpkin curry and numerous snacks, like jhalmuri, alu-kabli, phuchka, papri chat, aloo chat and so on. So when I heard about this Sundal, I knew I have to make it. Its a south Indian fasting dish, and sundal takes little time to prepare. With a little planning ahead, the dish will come out clean and gorgeous.

Black Chickpeas Sundal / Kala Chana Sundal
Serves 4-5

Ingredients:

• 1 and 1/2 cup black chickpeas / chola
• 1/2 of a fresh coconut
• 1 tbsp bengal gram dal / chana dal / cholar dal
• 8-10 curry leaves
• 2 green chilies - paste
• 1 tsp mustard seeds
• a pinch of asafoetida
• 1-2 dry red chilies
• juice of 1/2 lemon
• salt
• 2 tsp oil

Method:

• Wash and soak the black chickpeas overnight.
• Once they swell up boil them with some salt until they become soft from inside. Check by mashing one of them by pressing with the thumb. You can pressure cook them. In that case cook the chickpeas until the cooker blows 3-4 whistles.
• Drain the water and keep the black chickpeas aside.
• Dry roast the chana dal in a kadai / skillet for 2-3 minutes or until it starts to brown. In a blender grind the coconut, roasted bengal gram/ chana dal and green chilies.
• Heat oil in a kadai and put the mustard seeds, asafoetida and dry red chilies.
• As they start to splutter and sizzle add the boiled black chickpeas and sauté for 1-2 minutes, without letting it stick to the bottom.
• Then add the coconut, chili and chana dal paste and mix everything. 
• Put off the flame and drizzle the lemon juice and serve hot,with some desiccated coconut on top of it.

Note: We have boiled the black chickpeas with salt, so there is no need to add any additional salt.